Functionally interdependant two component cooking systems

ABSTRACT

A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.

This application claims the benefit of Provisional application Ser. No.60/135,382, filed May 21, 1999.

FIELD OF THE INVENTION

Generally the invention deals with a complementary at least twocomponent cooking system for skillet or oven use which employs a dry,particulate, seasoning mix, containing a buffer and a separate liquid orpaste sauce mix.

BACKGROUND OF THE INVENTION

Many products have been developed to assist in cooking meat or otherprotein. These include both dry mixes and liquid sauces.

U.S. Pat. No. 5,679,300 teaches a method and natural flavoringcomposition to impart deep-fried flavor without adding fat. Thecomposition is used to coat a product to be cooked.

U.S. Pat. No. 4,963,376 teaches a sauce for coating foods to give them abrown color and crisp texture when used with a microwave oven.

U.S. Pat. No. 5,008,124 teaches a dry mix which can be applied tomoistened meat pieces. The mix then liquefies to produce a thickenedgravy or sauce on cooking.

U.S. Pat. No. 5,424,088 discloses a specially prepared combinedstarch-natural gum composition. This composition is used as a thickeningagent.

The art has not addressed the problem of a combined dry seasoningmix/liquid sauce mix which are designed to be used together and to becomplementary to each other. The art usually deals separately witheither selected dry mixes or sauces having no functional connectionbetween the seasoning mix and the sauce. This separate treatment limitsthe convenience of the product and limits the flavor nuances available.

It is accordingly an object of this invention to provide a combinedcomplementary sauce and seasoning mix product. This has beenaccomplished with the result that this functionally related combinationis very easy to use and produces excellent results and fresh taste oncook up of the end product.

Once the desirability of a two component sauce seasoning mix combinationhas been recognized, the next problem is how to manufacture it so thatit is stable both physically and microbiologically and so that itprovides the desired taste. Certain sauces must be liquid or fluidbecause of the delicacy of the flavors involved. Drying the flavor andseasoning components of the sauce significantly alters their flavorprofile and reduces the perception of freshness. In addition, certain,sometimes irreversible, physical changes take place on drying.

Further, the sauce should contain a highly concentrated emulsion whichmust be easy to dilute on use. The emulsion, which can be a liquid or apaste, must be stable enough for dilution without breaking and further,the diluted emulsion itself must be stable enough to be heated afterdilution. In addition, the emulsion must be sufficiently freeze-thaw andheat stable to allow shipment and storing in normal commercial channels.

The emulsion must also be microbiologically stable, which in turnrequires a pH of 4.5 or less since the emulsion, to be fluid, will havea water activity of about 0.7 to 0.85. The pH adjustment formicrobiological stability in turn could easily render many versions ofthe sauce too acidic for most tastes, especially dairy based sauces.Stability of the emulsion is also important in the stored productbecause if the emulsion breaks, localized pockets of high water activitymay result, which in turn could result in microbiological instability.

SUMMARY OF THE INVENTION

It has now been found that a functionally interrelated combination of adry seasoning mix containing a buffer and an acidified emulsified saucemix with extremely high solids content and salt content can be preparedand used with the advantage of having good stability to dilution as wellas to necessary freeze/thaw-heat cycles. To remedy the acid taste, abuffer is added to the seasoning mix to counteract the acidity of thesauce/diluted sauce emulsion. Further, the sauce mix is verymicrobiologically stable. It actually causes a 5 log decrease inorganisms during a normal challenge test.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1-18 show data for challenge studies utilizing E.coli 0157:H7,Salmonella spp., and Listeria monocytogenes as pathogens.

DETAILED DESCRIPTION OF THE INVENTION

In a preferred embodiment of the cooking process using the combinedsauce and seasoning mix, there will be a series of cooking steps.Preferably, the dry seasoning mix is commingled with a protein source,such as chicken, to at least partially coat it and then the proteinseasoning item is cooked. Chicken, or various other protein containingmaterials, may be cooked/roasted in the skillet or an oven dish afteradmixing with the dry mix, then a liquid is added, which could be water,milk, wine or other liquid. Usually the sauce is added last after theliquid. Alternatively, the sauce can be diluted with the liquid and thewhole then added to the cooked materials. Further cooking is then doneto complete the dish. Carbohydrates, such as pasta or rice andvegetables, may then be added during the final cooking steps orafterwards if desired.

The liquid sauce in order to be fluid has a certain amount of wateremployed and thus must be acidic to prevent bacteriological growth. Inorder to counteract this, a buffer is employed in the dry mix to improvethe palatability of the total mixture on cooking, especially when thesauces are dairy based.

Several dry seasoning mixes are disclosed herein as well as severalcombinations of shelf stable sauces for use with dry seasoning mix andprotein combinations.

The liquid/paste sauce mix is bacteriologically stable and indeedactually contributes to a five log bacteria kill in certain standardchallenge tests. This stability is believed to be related to severalindividual parameters or hurdles as follows: a preservative or mixtureof preservatives, a low water content or low water activity; a very highsolids/salt content and an acidulant. This hurdle technology is toprevent mold, yeast and other bacterial growth, the preservative system,the low water content, the high solids and salt content and theacidulant all contribute to stability so there is no requirement tooverload the food material with any single component. Since the sauce ishighly concentrated, very high levels of salts and preservatives can beemployed because it is meant to be diluted in use and so the high levelsdo not cause off-flavors. Additionally, because of the very high solidslevel care must be taken to develop an appropriate emulsion. Theacidulant provides the acid, which improves the microbial stability andhelps to achieve a microbial kill in the concentrated liquid sauce. Thisacidity, however, must be controlled on cook-up to achieve a palatabletaste in the final product.

One embodiment of the “hurdle” approach is described in U.S. Pat. No.6,022,576hereby incorporated by reference. The steps in the instantinvention are somewhat similar and include using a pH of about 3.0to4.5; using high solids and high levels of salt with the pH adjustments;limiting the amount of water; using selected well known preservativessuch as nisin, natamycin, sorbic acid and sorbates and benzoic acid andbenzoates. Together these steps contribute to the antimicrobial effectand thus individually each is incrementally antimicrobially effective.

Each of these steps produces at least incremental and frequentlysynergistic antimicrobial effects. None of them however, add or detractfrom the overall delicate flavor of the product. Rather, all of thesteps are taken to improve microbiological stability without negativelyaffecting the flavor. Thus, the incrementally antimicrobially effectiveamounts must take into account the flavor profile of the product.

The buffering action of the spice, or herb, dry seasoning mix helps tocontrol the acidity of the final product to improve palatability.

The dry spice seasoning mix may include herbs, spices and other saltsand several formulations have been disclosed below. These containessentially dry components, but may also include some small amount offat components as well as the buffer. The buffer can be any standardbuffer, but is preferably sodium bicarbonate.

The other buffers that may be used include, for example, sodium citrate,sodium phosphate, sodium carbonate, sodium hexametaphosphate, potassiumcitrate, potassium phosphate, potassium carbonate, potassiumbicarbonate, potassium hexametaphosphate, sodium malate, potassiummalate, glucono-delta lactone, as well as buffering salts of any foodacids and in some cases including calcium or magnesium salts whereappropriate.

The amount of buffer will be about 5to 25% of the spice mix, dependingon the pH desired. Usually the pH desired in the final cooked up productwill be about 4to 7 so that the final food does not have a sour tasteunless a sour taste, such as for Teriyaki versions, is desired.

In addition to the spice seasoning mix used to cook with the proteinsource, in the method of the invention a liquid is employed, which maybe water or milk or wine or other liquid, depending on the type of enddish desired. The amount of liquid varies depending on the liquiditydesired by the consumer in the final dish.

The concentrate sauce, or stir sauce, can be fluid or paste and is astabilized emulsion which contains about 20to 40% water, about 15to 40%oil, and about 25 to 65% solids, preferably 50% to 65%, which may bepowders or other particulate solids. This includes about 2to 18% sodiumchloride, preferably 8to 12% sodium chloride. An emulsifier, which maybe egg (as commonly used and also as described in U.S. Pat. No.4,034,124), or other emulsifiers, at a level of about 1to 2% and Avicel1340 at a level of 0.5to 5%. Avicel contains carboxy methyl celluloseand sodium stearoyl lactylate (SSL) in ratios of about 70/30. The Avicelcombination is preferably used at about 0.5 to 1.0%. The sodium stearoyllactylate may used at a level of 0.25to 2%. Carboxy methyl cellulose mayalso be used at a level of 0.5to 5%.

In addition xanthan gum is employed which protects the carboxy methylcellulose from coalescing or precipitation and helps to stabilize theemulsion. This gum also contributes to viscosity so only small amountsare preferred. The xanthan may be used at a level of 0.1 to about 0.25%.

A lipophilic starch may also be used such as an N-CREAMER 46 or Puritygum 1773. These are used in amounts of 1to 5%, preferably 1.5to 2.5%,and provide dynamic shock sensitive stabilization, eg. As shown bycentrifugation. Further emulsifiers could be TWEEN 60, polysorbate 60 orany food grade emulsifier at a level of about 1to 2% with an HLB ofabout 14to 25. The emulsification incorporates the oil droplets into thewater. The stabilizer then keeps the emulsified droplets from coalescingor precipitating. In addition to the xanthan gum, other conventionalgums may be used at similar levels such as propylene glycol alginate,pectin, guar, carageenan, gum arabic, gum tragacanth or indeed any saltresistant gum.

Purity gum 1773 is a modified food starch derived from waxy maize,having a unique emulsion stabilizing property. It is highly functionalin emulsions of liquid foods containing fats and oils. This starch isused in the non dairy systems. It is cold water soluble and has highlipophilic properties resulting in excellent emulsion stability, asmeasured through centrifuge testing. In addition, Purity 1773 promotesFreeze-Thaw stability. In the system of the invention, this starch doesnot function as a bulking agent and does not add substantial viscosityto the concentrated sauce. This product is described in TechnicalService Bulletin CGB093 from National Starch and Chemical Company. Othermodified corn starches may also be used in the same amounts.

Microcrystalline cellulose, sometimes called Cellulose Gel, is anaturally occurring cellulose that has been purified. Themicrocrystalline cellulose portion is coprocessed with an emulsifyingagent called sodium stearoyl lactylate. When combined together, Avicel1340 has an excellent stabilizing capacity for thermal exposurethroughout product life. The emulsion surpassed Hot Box testing at 110°F. (1 month), and at 95° F. (3 months). In addition, Avicel 1340promotes Freeze-Thaw stability. Avicel 1340 imparts minimal viscosity tothe finished product.

Purity gum CSC is a high viscosity modified food starch, derived fromwaxy maize, that can be used in many high pH food systems. It is a heatswelling and shear resistant starch, providing viscosity/thickness uponheat preparation. It is used in the invention in amounts of about 1to12%, preferably 2to 7%. The starch remains inactive in theemulsified/concentrated sauce, but on heating increases in viscosity. Ithas a smooth short texture and will not set upon cooling. This productis described in Technical Service Bulletin 32087-311 from NationalStarch and Chemical Company.

N Creamer 46 is a modified food starch having an excellent emulsionstabilizing property. It is derived from waxy maize. This starch is usedin the dairy systems of the invention only and provides a dairy flavorto the product. It is cold water soluble and has high lipophilicproperties resulting in excellent emulsion stability, as measuredthrough centrifuge testing. In addition, N Creamer 46 promotesFreeze-Thaw stability. In the system of the invention, this starch doesnot function as a bulking agent and does not add substantial viscosityto the concentrated sauce. This material is described in TechnicalService Bulletin BHB041 from National Starch and Chemical Company.

S. D. Egg Yolk is a primary emulsifying agent containing naturallyoccurring lecithins, having both hydrophilic and hydrophobic properties.The spray dried egg is used in the non-dairy systems of the inventionand it is not enzyme modified.

Salted Liquid Egg containing lecithin and having both hydrophilic andhydrophobic properties is used. This liquid egg yolk has been modifiedwith the enzyme lecithase. The use of liquid modified egg yolks in thedairy mixes of the invention results in sauce with greater heatstability and provides a smoother and creamier finished product asdescribed in U.S. Pat. No. 4,034,124.

Xanthan Gum provides protection properties for Avicel 1340. A discussionof the physical and chemical properties may be found in Industrial Gums,R. L. Whistler, Ed., academic Press, N.Y. (1973).

The water activity is preferably 0.7to 0.85 and may be as low as 0.5.The low end of the water activity (e.g. 0.5) has a high solids contentand will make processing difficult and at the high end of wateractivity, it is difficult to get a microbial kill.

It has been found that the emulsion does have microbial kill and thuspasteurization is optional and the lack of heat improves the flavoredfreshness of the product. The preservatives employed are preferablysodium.benzoate and/or sodium sorbate but nisin, natamycin and othermicrobiological preservatives may also be used, from about 3000 ppm toabout 5,000 ppm in the emulsion so that upon dilution, the amount ofpreservatives will be about 50 ppm to 1200 ppm. The pH employed is 4.5or lower or even 3.5 or 3.0 depending on taste. It must be below about4.6 which is the CFR limit for low acid food. Depending on the pH andflavor desired in the sauce, the buffer in the seasoning mix must beadjusted to control the pH for selected taste.

A typical cook up method for the combined seasoning mix and sauce mix isto add oil to a small pan, heat the pan and add the protein, for examplechicken pieces. The dry seasoning mix may then be sprinkled on thecooking protein and the mix then seared preferably for four to fiveminutes on high heat. After the protein is cooked, liquid is added tothe protein in the pan, usually three cups, which may be water, milk,wine and the like depending on taste. The sauce is then preferably addedto the pan and the whole mixture heated. Optionally, pasta or rice orother carbohydrates and vegetables, either frozen or fresh, are alsoadded. The entire mixture may then be boiled to cook the optionalcarbohydrate or vegetable if used. The liquid and sauce could bepre-mixed before adding to the protein if desired.

The sauce is conveniently prepared using a two step process. Initially,the Avicel is added to water, followed by mixing in a high shear vessel.Xanthan and starch can be added using an oil slurry to protect thecellulose gel structure. The following are then incorporated into themixing vessel: preservatives, egg, yolk, salt, flavors, onion, garlic,oil, spices, acids, cheese powders/pastes, etc. (as appropriatedependent on the sauce system). After each ingredient is added, theappropriate mix time is given to incorporate and hydrate the ingredientsinto a homogeneous mixture. The resultant mixture is a pre-emulsion ofthe final sauce.

The pre-emulsion is then passed through a vacuum system, processedthrough a high shear device (ex. a high pressure homogenizer, arotor-stator mixer, or a colloid mill. Once homogenized, excess heat isremoved through a heat exchanger to assure that the emulsion remainsstable. It is then held in a mixing vessel under light agitation whereparticulates may be added to the final sauce. Once quality parametersare checked, it is ready to be packaged.

As used herein, the word “comprising” is intended to mean including butnot necessarily “consisting essentially of”, “consisting of” or“composed of”. In other words, “comprising” the listed steps or optionsneed not be exhaustive.

Except in the examples, or where otherwise explicitly indicated, allnumbers in this description indicating amounts of material or conditionsof reaction, physical properties of materials and/or use are to beunderstood as modified by the word “about.” All amounts are by weight ofthe composition, unless otherwise specified.

Centrifuge Test

This test is used to establish emulsion stability. A 100 gram sample isplaced in a centrifuge bottle and spun for twenty minutes at about 4,000times gravity. Any oil separation is weighed. This test is then repeatedon the same sample four times for the same amount of time for eachrepeat run. The oil separating out after each run is collected andweighed. If the total amount of oil separating out after five runs is25% or less of the total oil in the sample, the emulsion is stable. Theinventive emulsion thus has a centrifuge stability of about 25% orbetter. The less oil that separates out establishes a better and morestable emulsion.

The invention is illustrated by the following Examples.

I. Savory Herb Combination A. Sauce Typical Percent Grams Total % Inter-Per Pouch Per Ingredient Name Wt. mix 89.6000 Pouch Water 40.00 29.42326.3626 29.42% Liquid Soybean Oil 15.20 11.181 10.0178 11.18% Salt Fine9.00 6.620 5.9316 6.62% HVP innova 8.34 6.135 5.4966 6.13% Garlic 1.200.883 0.7909 0.88% Sucrose 7.00 5.149 4.6135 5.15% Starch-Purity 100-BG(C) Nat 11.00 8.091 7.2497 8.09% (C) Chicken Powder 5.00 3.678 3.29533.68% Disodium Salts 0.20 0.147 0.1318 0.15% Garlic Powder 0.0000 0.00%Phosphoric Acid 0.61 0.449 0.4020 0.45% Chix Mirapoix HR 6.00 4.4133.9544 4.41% (C) Chicken Flavor 13.00 9.562 8.5679 9.56% Chicken fat0.50050/Bx. 15.20 11.181 10.0178 11.18% Black Pepper 0.66 0.485 0.43500.49% Mushroom Extract 0.0000 0.00% Lactic acid 0.68 0.500 0.4482 0.50%Egg yolk 1.10 0.809 0.7250 0.81% (C) Xanthan Gum 100 Dr. 0.26 0.1910.1714 0.19% Dehydrated Onions 1.50 1.103 0.9886 1.10%

B. Dry Seasoning Mix Typical Enter Percent Grams Per Total % Wt. Inter-Pouch Per Ingredient Name Here mix 26.32 Pouch Salt 0.5600 2.128 0.56002.13% Sucrose 0.4320 1.641 0.4320 1.64% Garlic Granulated 1.0000 3.7991.0000 3.80% Gran On-Spatini 0.7200 2.736 0.7200 2.74% 250-Dr. (C)Pepper Black Table 0.2400 0.912 0.2400 0.91% McCormick Herbs de 0.80003.040 0.8000 3.04% Provance Premix 20600 Lawry 0.3200 1.216 0.3200 1.22%Seasoning Salt Chicken Fat 0.4000 1.520 0.4000 1.52% Encap Oleo Turmeric0.0480 0.182 0.0480 0.18% Parsley Leaves 0.1600 0.608 0.1600 0.61% RedBell Pepper 0.6400 2.432 0.6400 2.43% Granulated Sodium Bicarbonate1.0000 3.799 1.0000 3.80% Phase Oil 6% Sterine 20.0000 78.988 20.000075.99% Total Total Gram Total % Amount Percent Per Pouch Intermix26.3200 100.0000 26.3200 1.0000

II. Spanish Version A. Sauce Ingredient % Weight LBS Water 31.7115%129.38 Soybean Oil 21.9664% 89.62 Salt 9.2141% 37.59 HVP Innovation8.5894% 35.04 Purity CSC Starch 4.9360% 20.14 Sucrose 4.9029% 20.00Chicken Flavor (White Meat) 3.4376% 14.03 Onion Granules 3.1241% 12.75Garlic Granules 2.8345% 11.56 SD Egg Yolk 1.5000% 6.12 Purity 1773 Gum1.5000% 6.12 IDF Chicken Stock 1.1691% 4.77 Coriander 1.0431% 4.26Avicel 1340 0.8000% 3.26 Lactic Acid 0.6100% 2.49 Ground Cumin 0.5645%2.30 Phosphoric Acid 0.5407% 2.21 Annato Color 0.4913% 2.00 DisodiumSalt 0.2461% 1.00 Oleo Turmeric 0.2461% 1.00 Sorbic Acid 0.2000% 0.82Jalapeno Pepper 0.1406% 0.57 Xanthan Gum 0.1250% 0.51 Sodium Benzoate0.1000% 0.41 EDTA 0.0070% 0.03 TOTAL: 100.0000% 408.00

B. Dry Seasoning Mix Enter Percent Ingredient Name Intermix Onion piecesdehydrated 21.167 Red bell pepper granules 17.574 Dehydrated onionpowder white 15.875 Garlic powder 9.744 Yeast Ext. 5.861 Ground Cumin5.292 Ground Paprika 2.556 Parsley leaves 1.628 Encapsulate oleoturmeric 3.256 Chicken fat 0.936 Coriander 6.675 Lime Flavor 0.928Sodium Bicarbonate 1.476 7.030 TOTAL PERCENT: 100.00

III. Alfredo Sauce A. Sauce Alfredo Stir-In-Sauce is a single phase(non-separating) viscous product. The sauce is white colored and has acheesy-salty flavor which is the flavor characteristic for this sauce;pH 4.20 ± 0.2; Aw 0.810 ± 0.02 Component % Weight Water 29.5289 OilSoybean 28.3046 Cheese Powder 7.0838 Sodium Chloride Salt Granular6.4767 Cheese Paste 8.1970 Sweet Cream Powder 5.0599 Parmesan CheeseFlavor 4.0479 Corn Starch Modified Purity CSC 3.0359 Modified Liquid EggYolk 10% Salted 1.8216 Starch Modified Food N-Creamer 46 1.8216 ButterFlavor 1.5180 Avicel SD 1340 0.8905 Lactic Acid Food Grade 88% 0.6477Phosphoric Acid 75% Food Grade 0.5869 Cheese Ingredient Blue Type 0.4048Sodium Benzoate 0.3036 Sorbic Acid 0.1619 Xanthan Gum 0.1012 CalciumDisodium EDTA 0.0075 100.000000

B. Dry Seasoning Mix Component % Weight Sodium Chloride 15.9432 SodiumBicarbonate 15.9432 Garlic Granulated 15.9432 Vegetable Pieces 18.6057Onion 8.5137 Garlic Flavor 5.3211 Oil Cottonseed/Soybean PartiallyHydrogenated 4.7832 Spices 5.5801 Sucrose 3.9858 Herbs 5.3808 100.000000

IV. Savory Herb A. Sauce Savory Herb Stir-In-Sauce is a single phase(non separating) viscous product. The sauce is a pale yellow mustardcolored and has a salty-chicken and herb flavor which is characteristicfor this sauce; pH 4.00 ± 0.2; Aw 0.800 ± 0.02 Component % Weight Water31.7826 Oil Soybean 23.2771 Sodium Chloride Salt Granular 8.0460 StarchCorn Modified Purity CSC 6.7050 Corn Protein Hydrolyzed, Vegamine 83D5.7471 Flavor 9.5403 Chicken Broth Frozen 4.7893 Onion Granulated 1.7816Egg Yolk Spray Dried 1.6284 Starch Purity Gum 1773 1.5326 Garlic Powder1.1494 Onion Powder 0.9579 Cellulose Gel Avicel Plus DS 1340 0.8429Lactic Acid Food Grade 88% 0.5651 Phosphoric Acid H3PO4 75% Food Grade0.5077 Butter Flavor Sauteed 0.2874 Spice 0.4119 Sorbic Acid 0.2107Xanthan Gum 0.1149 Sodium Benzoate 0.1149 Calcium Disodium EDTA 0.0072100.000000

B. Dry Seasoning Mix Component % Weight Sodium Chloride Salt MultiPurpose 21.2464 Vegetable Pieces 18.7779 Onion White Minced 15.6482Onion Powder 11.8340 Sodium Bicarbonate 10.3982 Oil Cottonseed/SoybeanPartially Hydrogenated 4.9764 Spice 7.4485 Poultry Seasoning Flavor1.6939 Parsley Leaves Natural 1.7604 Paprika Ground 1.6352 Color Caramel1.6352 Color 2.9457 100.000000

V. Spanish A. Sauce Spanish Stir-In-Sauce is a single phase (nonseparating) viscous product. The sauce is pumpkin color and has asalty-cumin flavor which is the flavor characteristic for this sauce; pH4.00 ± 0.2; Aw 0.740 ± 0.02 Component % Weight Water 31.0882 Oil Soybean22.1477 Sodium Chloride 9.2741 Corn Protein Hydrolyzed, Vegamine 83D8.6945 Starch Corn Modified Purity CSC 4.8303 Sucrose 4.8303 FlavorChicken White Meat Type 3.8642 Onion Granulated 3.1880 Garlic Granulated2.8982 Starch Purity Gum 1773 1.5940 Egg Yolk Spray Dried 1.5070 ChickenBroth 0.9661 Spices 1.6809 Cellulose Gel Avicel Plus SD 1340 0.8501Lactic Acid Food Grade 88% 0.6183 Phosphoric Acid H3PO4 75% Food Grade0.5506 Color 0.7149 Flavor 0.2512 Acid Sorbic 0.2125 Xanthan Gum 0.1159Sodium Benzoate Dense Powder 0.1159 Calcium Disodium EDTA 0.0071100.000000

B. Dry Seasoning Mix Component % Weight Onion White Minced 21.5057Dehydrated Vegetable Pieces 17.8571 Onion Granulated 16.0674 OnionGranulated 16.0674 Garlic Powder 10.1461 Sodium Bicarbonate 7.1023Spices 11.2825 Sodium Chloride Salt 5.4627 Oil Cottonseed/SoybeanPartially Hydrogenated 5.0811 Parsley Leaves Natural 3.0438 Flavor Lime1.5016 Color .9497 100.000000

VI. Teriyaki A. Sauce Teriyaki Stir-In-Sauce is a single phase(non-separating) viscous product. The sauce is chocolate colored and hasa salty, sesame and soy sauce flavor which is the flavor characteristicfor this sauce; pH 4.20 ± 0.2; Aw 0.720 ± 0.02 Component % Weight SoySauce 19.5141 Soybean Oil 17.3565 Water 16.6628 Sucrose 16.3527 SodiumChloride Salt 8.7214 Flavor 6.0324 Corn Starch Modified Purity CSC2.7254 Vinegar Rice Wine 2.3075 Monosodium Glutamate Monohydrate 2.1804Starch Purity Gum 1773 1.9987 Egg Yolk Spray Dried 1.8170 Color 1.3627Garlic Flavor 0.9993 Cellulose Gel Avicel Plus SD 1340 0.7995 LacticAcid Food Grade 88% 0.3543 Phosphoric Acid H3PO4 75% Food Grade 0.3180Acid Sorbic 0.1999 Gum Xanthan 0.1817 Sodium Benzoate 0.1090 CalciumDisodium EDTA 0.0067 100.000000

B. Dry Seasoning Mix (The mix does not contain buffer.) Component %Weight Onion Granulated 22.2816 Vegetable Pieces 17.0503 Sucrose 15.5003Sodium Chloride 12.4002 Orange Peel Granulated 11.6407 Ginger Flavor5.1732 Oil Cottonseed/Soybean Partially Hydrogenated 5.1307 Herbs 4.0688Seasoned Salt Premix 3.8479 Garlic Flavor 2.9063 100.000000

VII. Lemon Garlic A. Sauce Lemon Garlic Stir-In-Sauce is a single phase(non-separating) viscous product. The sauce is tan gravy-like color andhas salty, chicken, garlic flavor which is characteristic for thissauce; pH 4.00 ± 0.2; Aw 0.720 ± 0.02 Component % Weight Water 30.0618Oil Soybean 17.8301 Sucrose 8.1950 Sodium Chloride Salt 7.7130 FlavorChicken White Meat Type 6.7488 Chicken Broth 4.8206 Starch Corn ModifiedPurity CSC 4.8206 Corn Protein Hydrolyzed 4.3385 Flavor 2.8924 GarlicPowder 1.9282 Soy Protein Hydrolyzed 1.9282 Egg Yolk Spray Dried 1.5426Starch Purity Gum 1773 1.5426 Onion Granulated 1.3498 Onion White Powder0.9641 Cellulose Gel Avicel Plus SD 1340 0.8484 Garlic Flavor 0.6942Lactic Acid Food Grade 88% 0.5206 Phosphoric Acid H3PO475% Food Grade0.4628 Yeast Extract 0.3471 Acid Sorbic 0.2121 Xanthan Gum 0.1157 SodiumBenzoate 0.1157 Calcium Disodium EDTA 0.0071 100.000000

B. Dry Seasoning Mix Component % Weight Vegetable Pieces 26.5252 SodiumChloride 17.6835 Maltodextrin 9 to 15 Detrose Equivalent 11.0522 GarlicGranulated 7.1132 Sodium Bicarbonate 7.1043 Spice 8.2935 Sucrose 3.4615Oil Cottonseed/Soybean partially Hydrogenated 3.4529 Herbs 3.3156 FlavorLemon Juice 3.2714 Lemon Peel 2.8470 Color 2.8470 Flavors 2.3077Turmeric Oleoresin Spray Dried .7250 100.000000

VIII. Cheddar A. Sauce Cheddar Stir-In-Sauce is a single phase(non-separating) viscous product. The sauce is bright orange in colorand has a salty-cheese flavor which is the main flavor characteristicfor this sauce; pH 4.20 ± 0.2; Aw 0.800 ± 0.02 Component % Weight Water32.0570 Oil Soybean 23.0556 Cheese Powder 16.7610 Cheese Flavors 7.0001Sodium Chloride 5.5213 Cheese Paste 3.9438 Modified Liquid Egg Yolk 10%Salted 2.9578 Starch Modified Food N-Creamer 46 2.3663 Starch CornModified Purity CSC 1.9719 Onion Granulated 1.0451 Avicel SD 1340 0.8676Lactic Acid Food Grade 88% 0.7296 Phosphoric Acid H3PO4 75% Food Grade0.6507 Mustard Flour 0.4930 Sodium Benzoate 0.3155 Acid Sorbic 0.1578Xanthan Gum 0.0986 Calcium Disodium EDTA 0.0073 100.000000

B. Dry Seasoning Mix Component % Weight Minced Onions 21.0911 VegetablePieces 17.6629 Onion Granulated 10.9510 Sodium Citrate Dihydrate 10.0357Sodium Chloride Salt 8.4340 Garlic Powder 7.3020 Pepper Black Medium5.8649 Oil Cottonseed/Soybean Partially Hydrogenated 5.0419 SodiumBicarbonate 4.0143 Herbs 3.6129 Spice 4.4759 Color 1.5134 100.000000

EXAMPLE IX

The liquid or paste sauces were formulated for ambient shelf stability(about 73° F.) to be packaged with or without atmosphere control, forexample, nitrogen flush to remove oxygen. The product required a freshertaste unaffected by heat. Therefore, products were formulated to addressmicrobiological shelf stability, as well as, pathogen reduction orsurvival. The objective was to formulate a product that would notsupport the growth of spoilage microorganisms and in the absence ofpasteurization, would also deliver a 5-log reduction of key recognizedfood-borne pathogens that would have normally been targeted if heat orother process were applied.

The dynamics of bacterial death is typically logarithmic, with each 10%sub-population demonstrating increased levels of resistance. The 5-logreduction is a fairly conservative approach to ensure safety. Itanticipates a relatively high contamination level and addresses theresistant sub-populations. Sauce formulation constituents were boostedto lower the pH to mildly acidify the sauces and lower Aw (WaterActivity). Included were sorbic acid and sodium benzoate preservatives.Typically, these preservatives are used in foods to prevent spoilage orenhance shelf life. However, these have not been applied to achieve a5-log reduction of key vegetative pathogens in place of other processingmethods.

The pathogens used in the challenge studies were E.coli 0157:H7,Salmonella spp., and Listeria monocytogenes.

The objective was to evaluate the survival of E.coli 0157:H7, Salmonellaspp., and L.monocytogenes in different flavor varieties of sauces. Thesauces tested were very similar to the Examples herein: Three CheeseAlfredo Sauce (Example III), Teriyaki Sauce (Example VI), Savory ChickenSauce (Example IV), Spanish Style Sauce (Example V), Cheddar Sauce(Example VIII), and Lemon Garlic Sauce (Example VII) for Chicken. Theformulations tested were in some respects different from those listedunder examples III to VIII inclusive. Specifically, in that the pH wasvaried some and the water activity was also varied.

Methodology

The strain sources were from the following collection: E.coli 0157:H7(35150; 48895; 43889; 380-94 FSIS Salami; JIT Box#145). Salmonella spp.(4031; 8326; 4931; 14028; S.agona; S.newport). Listeria monocytogenes(Lm 19111; Lm8; Lm10 Jalisco; CA-2; Lm 16 CA-1; Lm Scott A; Lm V7).

The bacteria were grown in BHI with 1% Glucose at 35° C. for 2 days. Thetests included at least 4 different strains for each. The strains werepooled into three separate tubes to attain a target population of10⁸-10⁹/ml for each of the three pathogens. Sauce was aseptically addedto individual sterile Whirl Pak pouches and weighed to contain 11-12grams of sauce each. These sauce packets were inoculated using 0.1 ml ofthe individual bacterial pools, and mixed well by massaging the pouchexterior. Only one genus type pathogen was added to individual packetsto avoid interaction. Enough packets were prepared to allow for dailydestructive sampling and testing for up to 10 days. Uninoculatedcontrols were also tested at the beginning, middle, and end of the testperiod.

Inoculated sauce was maintained in a controlled temperature environmentto simulate ambient at 23° C. Packets were analyzed destructively eachday. Butterfield's Buffers (99ml) were used to prepare 1:10 dilutions.About 10 ml of buffer was added to each pouch to dilute the sauce andfacilitate complete removal of sauce out of the pouch and into thebuffer dilution blank.

E.coli 0157:H7 was enumerated using both Sorbitol MacConkey Agar(CTSMAC) and E.coli 3MpetriFilm at 35° C.(2-3 days). L.monocytogenes wasenumerated using both Listeria Selective Agar (MOX) with added colistin(10 mg/L) and moxalactam (15 mg/L), and APC 3Mpetrifilm at 30° C.(2-3days). Salmonella spp. was enumerated on Hektoen Enteric Agar and XyioseLysine Desoxycholate Agar at 35° C.(2-3 days).

When sauce packets reached 4 days at 23° C. ambient, enrichment wasperformed in addition to direct enumeration. This enabled determinationof survival (presence or absence) when counts were reduced below 10 cfuper gram. In place of Butterfield's Buffer, Tryptone Soy Broth (99ml)supplemented with yeast extract was used to enrich sauces inoculatedwith E.coli 0157:H7 and sauces inoculated with Salmonella. Enrichmentbroths were incubated at 35° C. for 24 hours. E.coli TSBYE were spreadplated onto SMAC (CTSMAC). Salmonella TSBYE were transferred (1.0 ml) totubes of Tetrathionate Broth and Selenite Cystine Broth for 24 hours at35° C. These were subsequently streaked onto HE and XLD using 3 mm loopsand incubated for 24 hours at 35° C. For Listeria, enrichment was alsoperformed in addition to direct enumeration. In place of Butterfield'sBuffer, UVM Broth (99ml) with added naladixic acid (20 mg/L) andacriflavine hydrochloride (25mg/L) was used to enrich the sauce for 24hours at 30° C. Secondary enrichment was performed using Fraser Brothfor 24 hours and 48 hours at 30° C., with streaking onto MOX platesimmediately at these times, and incubating at 30° C. for 2 days.

The data for these challenge studies have been graphed and included asFIGS. 1-18 inclusive. These graphs have been made on logarithmic scales,and demonstrate the log reductions taking population levels from 6 and 7log levels down to less than 1, followed by complete die off, achievinga minimum 5 log reduction. Significant reduction was achieved within 48hours at ambient (23° C.). Whereas, at refrigerated temperatures (10°C.) the effect was less. Due to potential inhibition of the sauceconstituents (acids and salts) on bacterial growth within enumerationmedium, counts may not be reliable on low dilution plates (10⁻¹ plates).Therefore, enrichments were performed to overcome the inhibition andidentify presence or absence to determine survival and time of completedie off. The results show the minimum 5 log reduction was achieved with2 days storage at ambient and greater than 5 logs within 5 days maximum.When sauce samples were chilled at 10° C. (50° F.), survival wasextended (see Alfredo sauce results). Good enumeration was achieved onplates with dilutions >10⁻¹. Particularly good counts (consistentlyhigher) were attained with E.coli 3MPetriFilm versus SMAC, and with APC3MPetriFilm versus MOX. However, on 10⁻¹. Plates, these were veryunreliable showing clear zones of inhibition, and much better data wasattained using SMAC and MOX in place of PetriFilm.

Specific formulation constituents were boosted to achieve productstability and deliver a minimum 5-log reduction of known vegetativepathogens. These constituents include sorbic acid and sodium benzoate.Typically, these preservatives are used in foods to prevent spoilage orenhance shelf life. However, these have not been applied to achieve a 5log reduction of key vegetative pathogens in place of other processingmethods, such as: heat or thermal processing; filtration (reverseosmosis); high pressure processing; microwaves, UV, X-ray, and gammairradiation, or combinations of the above. The effect on pathogensurvival and 5-log reduction is promoted using other sauce parameters,such as, Aw and pH (such as, using salt and added acidulants, forexample, lactic acid and phosphoric acid, and with the addition ofcalcium disodium EDTA).

FIGS. 1, 2 and 3 represent Salmonella, E.coli and Listeria respectivelywith a formulation similar to Example III and 0.15% sorbic acid and 0.3%benzoate.

FIGS. 4, 5 and 6 represent Salmonella, E.coli and Listeria respectivelywith a formulation similar to Example IV and 0.2% sorbic acid and 0.1%benzoate.

FIGS. 7, 8 and 9 represent Salmonella, E.coli and Listeria respectivelywith a formulation similar to Example V and with a formulation of 0.22%sorbic acid and 0.1% benzoate.

FIGS. 10, 11 and 12 represent Salmonella, E.coli and Listeria in aformulation similar to Example VI with 0.2% sorbic acid and 0.1%benzoate.

FIGS. 13, 14 and 15 represent Salmonella, E.coli and Listeria in aformulation similar to Example VII with 0.2% sorbic acid and 0.1%benzoate.

FIGS. 16, 17 and 18 represent Salmonella, E.coli and Listeria in aformulation similar to Example VIII with 0.15% sorbic acid and 0.3%benzoate.

It is understood that the examples and embodiments described herein arefor illustrative purposes only and that various modifications or changesin the light thereof will be suggested to persons skilled in the art andare to be included within the spirit and purview of this application andthe scope of the appended claims.

What is claimed is:
 1. A combination cooking system comprising at leasttwo functionally interdependent and complementary components, the firstof said components being a substantially dry, particulate seasoning mixcontaining spices and an edible buffer to control pH, said buffer beingadapted to be responsive to the second of said components and to resultin a selected pH when mixed with a final dilution of the second of saidcomponents the second of said components, being a fluid stabilized sauceemulsion having a centrifuge stability of at least about 25%, a pH ofabout 3 to about 5 and a water activity of about 0.5 to about 0.85. 2.The system as defined in claim 1 wherein said first component containsabout 5% to about 25% of said edible buffer sufficient to buffer theacid in said second components to a selected level.
 3. The system asdefined in claim 2 wherein said edible buffer is selected from the groupconsisting of sodium citrate, sodium phosphate, sodium carbonate, sodiumhexametaphosphate, potassium citrate: potassium phosphate, potassiumcarbonate, potassium bicarbonate, potassium hexametaphosphate, sodiummalate, potassium malate and glucono-delta lactone.
 4. The system asdefined in claim 2 wherein said edible buffer is a potassium, sodium,calcium or magnesium salt of an edible acid.
 5. The system as defined inclaim 1 wherein said second component is a fluid stabilized sauceemulsion containing about 20% to 40% water, about 15% to 40% oil andabout 25% to 65% solids and a stabilization system.
 6. The system asdefined in claim 5 wherein said stabilization system includesemulsifier, carboxymethyl cellulose, sodium stearoyl lactylate, a gumstabilizer, a modified food starch stabilizer and a preservative.
 7. Thesystem as defined in claim 6 wherein said emulsifier is egg, said gumstabilizer is Xanthan gum and said modified food starch stabilizer is astarch derived from waxy maize.
 8. The system as defined in claim 1wherein said second component has a pH of about 4 and wherein the bufferin said first component is sodium bicarbonate.
 9. The system as definedin claim 1 wherein said second component is a stable acidified emulsionhaving a centrifuge stability of at least about 25% comprising: about20% to 40% water;. about 15% to 40% oil; about 25% to 65% solids, saidsolids including about 2% to 18% sodium chloride; about 1% to 2% of anemulsifier; about 3000 ppm to 5000 ppm of a preservative; about 1% to 5%of lipophilic starch; about 0.5% to 5% of microcrystalline cellulose;about 0.25% to 2% of sodium stearoyl lactylate; a sufficient amount ofan acidulant to result in a pH of about 3.0 to about 4.6 in said stableemulsion; about 0.1% to 0.25% of an edible gum; about 1% to 12% of aheat swelling starch.
 10. The system of claim 1 wherein the firstcomponent and second component when combined with liquid and dilutedresults in a meal having a pH of about 4-7.
 11. The system of claim 1wherein the stabilized sauce emulsion is not pasteurized.